Vanilla Latte Overnight Oats

Vanilla Latte Overnight Oats

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HAPPY NATIONAL COFFEE DAY!

Vanilla Latte Overnight Oats

We like you a latte…so much, that we wanted to share this chia x coffee overnight oats recipe so you can get your fix all in one cup, making it the perfect blend! This brew-tiful two-for-one will not only keep you satisfied until lunch, but will also give you that necessary early morning buzz to get your day started. Change up your regular cup of joe this week and espress-yo love for chia seeds and coffee with this delightful vegan breakfast treat!

Vanilla Latte Overnight OatsVanilla Latte Overnight OatsVanilla Latte Overnight Oats

Ingredients: 

Instructions: 

  1. Combine all the ingredients (except the chocolate and granola) into a medium sized bowl and mix together.
  2. Cover the bowl and place in the refrigerator for at least 3 hours or let it sit overnight.
  3. Remove from refrigerator when ready to eat. Served cold.
  4. Garnish with granola clusters and crumbled dark chocolate.

 

Tasty Tailgating Recipes

Tasty Tailgating Recipes

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Tasty Tailgating Recipe

Suit up and double knot those cleats….are you ready for some FOOTBALL?  Stadiums and homes filled with cheering fans, the cool breeze of autumn in your hair, the smell of…oh sorry, we got a little carried away!  But, football season is officially here! We are gearing up for the big games with a list of tasty tailgating recipes that will convert to touchdowns at your party.  You can even incorporate our secret powerhouse ingredient, chia seeds, to make those football party treats a little more guilt-free, if you’re up for the challenge.  There are no penalty flags on the play, just choose your favorite recipe and be ready to tackle your taste buds!

Beverages

CHIA-eers! Here’s a his and hers beverage idea that will score with everyone, no matter what team you’re rooting for!

1.Bloody Mary Beer by Lady Behind the Curtain

This savory concotion is a great way to settle your belly if you’re off to a rocky start before the party begins. You can also throw in a spoonful of chia seeds to help you stay hydrated throughout the game.

Tasty Tailgating Recipes

2. Tailgate Sipper by Fake Ginger

For a lighter refreshment, try this bourbon based cocktail. For a little added tartness, we like to add a splash of our Strawberry Lemonade Vitality Beverage.Tasty Tailgating Recipes

Snacks

1.Mac n’ Cheese Bites by Old House to New Home

There are absolutely no utensils required to tackle this cheesy goodness. Just pop it right into your mouth!  For an added crunch, simply sprinkle a tablespoon of chia over the top and voila, Mac n’ Chia Cheese Bites. Yum!Tasty Tailgating Recipes

2. Cauliflower Tots by Just a Taste

Everyone loves tots!  What better way to sneak some veggies into your tailgating shindig than to wrap them up in some tater tots that sure won’t disappoint.  Add two tablespoons of chia seeds for more texture, or to take your tots to the next level, create a variety of sauces to dip and dunk your appetizers.

Tasty Tailgating Recipes

3. Smoky Sweet Potato Dip by Healthy Aperture

Sweeten up the party with this healthy chip and dip. This simple dip will delight your taste buds and won’t leave you feeling like a linebacker. Toss a dash of chia seeds in to give it a little crunch!

Tasty Tailgating Recipes

Dessert

1.Football Whoopie Pies by The Cake Blog

Score a touchdown and satisfy your sweet tooth with this delightful dessert.  You’ll be the ultimate victor with this treat on your special teams. You can even try and create a vegan-friendly version by using non-dairy milk and “chia eggs” instead!

Tasty Tailgating Recipes

Raspberry Chia Jam Breakfast Bars

Raspberry Chia Jam Breakfast Bars

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Still trying to find your back-to-school groove? These chia-full bars are a great grab-and-go snack packed with Omega-3s and protein to fuel you up before you start the day! Both vegan and gluten-free, these bars are filled with tasty raspberry chia jam to add a touch of sweetness, making them the perfect treat to enjoy with a cup of joe or tea! Just prep and pop them in the oven the night before the school week begins and you’ll be set for those mornings you find yourself rushing out the door.

Raspberry Chia Jam Breakfast BarsRaspberry Chia Jam Breakfast BarsRaspberry Chia Jam Breakfast Bars

Ingredients: 

Raspberry Chia Jam

Granola & Oat Bars

Instructions:

  1. Preheat oven to 350F and line a 8-inch square baking pan with parchment paper.
  2. Raspberry Chia Jam: In a medium pot, combine all the ingredients listed above, except for the vanilla extract, stirring until it’s combined. Bring the ingredients to a low boil. Once it reaches a low boil, reduce the heat to medium. Cover the pot and let the jam simmer for about 10 minutes. Continuously stir jam while it simmers until the raspberries melt and the contents start to thicken. Remove pot from stove and stir in the vanilla extract. Transfer the jam into a closed container and place in the freezer to cool.
  3. Granola & Oat Squares: Create your chia egg by combining the chia seeds and water in a small mug. Mix and set aside at room temperature for about 5 minutes or until it thickens.
  4. In a large mixing bowl, stir your melted coconut oil, maple syrup, honey, and vanilla. Add chia egg in once it’s ready.
  5. Create your rolled oat flour by grinding it in a food processor or high-speed blender on high until you reach a flour like consistency. It should happen fairly quickly.
  6. Add one ingredient at a time, stirring in first the rolled oats, almond flour, oat flour, baking soda, and salt until the mixture comes together. The mixture should be sticky.
  7. Take 2/3 of the oat mixture in to the baking pan. Use a piece of parchment paper to press the contents down and spread evenly across the pan. You may need to press the dough firmly against the pan with a spatula.
  8. Remove raspberry chia jam from the freezer and layer it evenly over the oat mixture.
  9. Use the remaining oat mixture to layer over the chia jam, crumbling it on top.
  10. Place the breakfast bars in the oven and bake for 25-30 minutes, uncovered. After the first 20 minutes, remove the bars and sprinkle Mamma Chia Vanilla Almond Chia Granola Clusters on top for an extra crunch. If the tops of the bars appear to have browned cover the pan in tinfoil for the remainder 5-10 minutes.
  11. Remove pan from oven and set aside to cool for 30 mins. Carefully slice the bars into squares and enjoy!

Raspberry Chia Jam Breakfast Bars

Marbled Blueberry Ice Cream

Marbled Blueberry Ice Cream

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Marbled Blueberry Lavender Ice Cream

Sun “so hot it will melt your Popsicle”…or your ice cream in this case! Summer is officially a wrap after Labor Day weekend. Treat chia-self and your guests one last time during the holiday weekend with a creamy homemade treat! This marbled blueberry ice cream with hints of lavender and coconut goodness will have everyone melting over this delightful dessert. Take one scoop, two scoops, maybe even three! There’s plenty to go around for everyone to cool off with!

* This recipe requires an ice cream maker to create a creamy-like consistency.

Marbled Blueberry Lavender Ice Cream

Ingredients:

  • 2 cans of full fat organic canned coconut milk or organic cream
  • 1/2 cup organic coconut milk
  • 1/3 cup organic blue agave
  • 1 tsp organic vanilla extract
  • 2 tsp dried organic culinary lavender
  • 1 1/2 cups organic blueberries
  • 2 Tbsp organic brown sugar
  • Optional: Wild Blueberry Chia Granola Clusters as a topping

Preparation:

  1. Add canned coconut, coconut milk, and agave to a medium saucepan. Heat the ingredients on low and slowly bring to a simmer being careful not to boil. Once ingredients start to simmer turn off stove and let it cool for a couple minutes.
  2. Transfer ingredients from the saucepan to a blender and add lavender and vanilla. Blend for a minute or until ingredients are combined.
  3. Place mixture in a covered container and stow away in the refrigerator for at least 4 hours.
  4. Blend or mash up your blueberries with a fork and transfer into a small pan with brown sugar over medium heat. Stir together the ingredients until it starts to thicken. After about 15 minutes or when it reaches a syrup like consistency remove from heat, transfer into a covered container and stow in the refrigerator with the ice cream base.
  5. Pour coconut base into your ice cream maker and churn according to manufacturer’s directions until it reaches a soft serve texture. Ours took about 15-20 minutes. Transfer ice cream into a freezer friendly container filling it only half way with the coconut base. Take out your blueberry sauce and layer it on top. Repeat this again first layering in the coconut and placing the blueberry layer on top. Once tray is filled swirl together the ingredients with a knife or a toothpick to create a marbled look in the ice cream. Once finished cover the ice cream and place into the freezer for 3-4 hours or until the ice cream is hard enough to enjoy!

Marbled Blueberry Lavender Ice Cream

Summer Peach Chia Jam

Summer Chia Jam

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Summer Peach Chia Jam

Let’s jam it out! Chia jam that is. Keep chasing those summer vibes and get your taste buds going with a juicy peach chia jam!  Whip up this versatile treat so you can enjoy at all times throughout the day. Spread it across some crisp toast, slap together two pieces of bread with some peanut butter for a PB & chia jelly sandwich, or add a dab of it to a light cracker during your wine and cheese night for a hint of sweetness on your palate.

Summer Chia JamSummer Chia JamSummer Peach Chia JamSummer Peach Chia Jam

Ingredients: 

Preparation: 

  1. Rinse off your peaches and cut into halves. Skin the outer layer of the peach and remove it’s pit.
  2. Throw peaches into a blender or food processor with honey added. Slightly pulse the peaches until you reach a consistency of your liking.
  3. Add 2 tablespoons chia seeds and ½ tsp of cinnamon, stir well.
  4. Transfer the chia jam into an air tight container and let it sit for at least 3 hours.
  5. Spread on toast or crackers for a sweet healthy treat!

 

Birthday Cake Chia Pudding

Birthday Cake Chia Pudding

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Birthday Cake Chia Pudding

Hip, hip, HOORAY! We’re celebrating Mamma Chia’s birthday this week and of course there has to be cake… chia cake that is! Don’t feel guilty digging in for a spoonful of this tasty Birthday Cake Chia Pudding. Avoid the empty calories and treat chia-self with this classic chia seed treat! Celebrate the Magic of Chia ® with us and create your own decadent dessert with just a handful of ingredients.

Birthday Cake Chia PuddingBirthday Cake Chia Pudding

Ingredients:

  • 3 cups organic dairy-free milk
  • 2/3 cups Mamma Chia Organic Chia Seeds
  • 2 tsp organic vanilla extract
  • 1 tsp organic cinnamon
  • 3 Tbsp organic agave
  • Dash of organic rainbow sprinkles

Birthday Cake Chia Pudding

Preparation: 

  1. Whisk all ingredients together and transfer to small jars or bowls and chill for at least an hour.
  2. Garnish your chilled pudding with sprinkles of your choice!

Dig in and enjoy!

 

 

 

Guava Watermelon Chia Fresca

Guava Watermelon Chia Fresca

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Happy National Refreshment Day! 

Guava Watermelon Chia Fresca

Cool off with the family after a day in the sun! Enjoy summer’s most popular fruit with a little twist of chia seeds for the ultimate hydrating beverage. Sip on our Guava Watermelon Chia Fresca and serve up this tasty drink whichever way you prefer! We have kid-friendly and adults-only recipes to share so that souls of any age can enjoy this summery treat! You can even freeze any left overs to create your own homemade Guava Watermelon Chia Fresca popsicles for dessert! YUM!

Guava Watermelon Chia Fresca

Guava Watermelon Chia Fresca

Guava Mamma Chia Fresca

Ingredients: 

Family-Friendly Mocktail:

  • 1 organic seedless watermelon
  • 1/2  cup Guava Mamma Chia Vitality Beverage
  • 1 organic lime, freshly squeezed
  • 1 Tbsp organic agave nectar
  • Watermelon or lime wedges set aside for garnish (optional)

Adult Cocktail: 

  • 2 1/2 ounces White Rum
  • 1 1/2 ounces Triple Sec

Guava Watermelon Chia FrescaPreparation: 

Family-Friendly Mocktail: 

  1. Chop the watermelon into 2-inch chunks separating it from the rind and place 4 cups into a blender.
  2. Add the remaining ingredients from the list to the blender and puree everything until it reaches a frothy consistency.
  3. Pour the Chia Fresca over ice and garnish with a watermelon or lime wedge.

Adult Cocktail: 

  1. Once the chia fresca is pureed, move to a beverage pitcher and add the Triple Sec and rum of your choice. Stir the additional ingredients until mixed well.
  2. Serve over ice and garnish with a watermelon or lime wedge.

Guava Watermelon Chia FrescaCHIA-EERS! 

Recipes to Make Your 4th of July Sparkle

Recipes to Make Your 4th of July Sparkle

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Recipes to Make Your 4th of July Sparkle

Fourth of July is right around the corner and we are leaping with joy for the festivities that are about to commence! There’s something about the good food, warm weather, and the magic of fireworks that makes our Souls sing! Looking back at childhood memories, we have to admit that food is half the fun! That said, we put together some healthy recipes that you can share with your loved ones on Independence Day that are not only delicious, but healthy too! Here are 3 fun and festive recipes to make your 4th of July sparkle!

Blissfully Patriotic Blueberry Pie [GLUTEN FREE]

This pie will take your 4th of July festivities to the next level! Sweet blueberries combine with our tasty Blackberry Bliss Chia Squeeze to make this a treat your guests will never forget (with half the guilt)!

Recipes to Make Your 4th of July Sparkle

Ingredients

For the dough:

  • 2 ½ cups organic all-purpose gluten free flour
  • 2 Tbsp. organic sugar
  • 1 tsp. xanthan gum
  • 1 tsp. salt
  • 12 Tbsp. organic cold butter or vegetable shortening
  • 2 organic eggs
  • 4 tsp. organic lemon juice or vinegar

For the filling:

  • 5 cups fresh organic blueberries
  • 1 Tbsp. freshly squeezed organic lemon juice
  • 1 Mamma Chia Organic Blackberry Bliss Chia Squeeze
  • 3 Tbsp. organic cornstarch
  • ½ cup organic coconut sugar + extra for sprinkling on top
  • ¼ tsp. organic cinnamon
  • 1 large organic egg, beaten with 1 Tbsp. water (for egg wash).
    • Vegan? Use organic coconut oil!

Preparation

If using store-bought dough (which is totally fine!) skip steps 1-7:

  1. Mix together flour, xanthan gum, salt and sugar.
  2. Cut the butter or shortening into small chunks and work them into the flour mixture until crumbly.
  3. Whisk the egg and lemon juice or vinegar together till very foamy. Mix into the flour/butter mixture until it all hold together, adding 1-3 additional tablespoons of cold water if necessary.
  4. Shape dough into a large ball and refrigerate for a minimum of 1 hour (up to overnight).
  5. Remove the dough from the refrigerator and allow to rest at room temperature for 10-15 minutes before rolling.
  6. Cut mixture in half and roll into 2 balls (one for each crust or topping).
  7. With floured hands, roll 1 of the dough balls and place onto a sheet of floured parchment or wax paper.
  8. Lightly grease your 9” pie pan and place the bottom dough layer into the pan. Cover crust with plastic wrap and chill in the refrigerator for about 30 minutes.
  9. Roll out the other ball (your top crust) into a circle approximately 1 inch larger in diameter than pie pan. Cover with plastic wrap and chill in the refrigerator for about 30 minutes. NOTE: If making a lattice crust, roll into 1/8 inch thick rectangle (approx. 11 x 14 inches). Cut into 10 separate strips (about ¾ inch wide). Cover strips in plastic wrap and chill for about 30 minutes.
  10. Place one oven rack on the bottom and one in the middle. Preheat your over to 400 degrees F.
  11. In a large bowl, whisk together lemon juice and Blackberry Bliss Chia Squeeze, gradually sprinkling in cornstarch, until smooth. Stir in coconut sugar and cinnamon. Fold in blueberries to coat. Let sit for about 5 minutes.
  12. Take crust out of refrigerator (if you haven’t done so already) and pour blueberry mixture into prepared bottom crust.
  13. Brush the rim of the crust with egg wash or coconut oil.
  14. Place top crust on and crimp together edges with fingertips to seal the bottom and top crusts. Be sure to cut some slits for ventilation. If using a cookie cutter to create a star vents, do so right before placing your crust on top of your pie. NOTE: If dough seems soft and warm, cover with plastic wrap and place in the refrigerator for about 20-30 minutes.
  15. Brust crust with egg wash or coconut oil, sprinkle with coconut sugar and place pie on baking sheet on the bottom rack for 20 minutes.
  16. Reduce heat to 375 degrees F and transfer pie (while still on baking sheet) to center rack and continue baking for 30-40 minutes. If edges begin to brown, cover the edges with foil. If the entire top crust starts to brown too quickly, tent pie loosely with foil.
  17. Remove from oven and let cool to set and thicken. Serve with vanilla ice cream and enjoy!

Red, White, and Blue Chia Pudding (Serves 4)

Layer it up and get a spoonful of this quick treat! This festive snack is vegan friendly so all souls can enjoy during your Fourth of July celebration.

Recipes to Make Your 4th of July Sparkle

Ingredients

Red Layer

  • 1/3 cup Mamma Chia Organic Chia Seeds
  • 1/4 cup organic raspberries
  • 1/4 cup organic strawberries
  • 1 cup organic non-dairy milk (we used full-fat coconut milk in a can)
  • 1 Tbsp of organic sweetener of your choice: agave, maple syrup, honey, etc. (Optional)

White Layer

Blue Layer

Preparation

  1. Prepare each layer one at a time.
    1. Red Layer – Place raspberries, strawberries, dairy-free milk, and sweetener (optional) into a blender. Blend ingredients together until its smooth. Pour into a sealed container and add chia seeds. Stir the seeds with the liquid until completely mixed. Cover and place in refrigerator.
    2. White Layer – Mix dairy-free milk in a small bowl or container with chia seeds, agave, and vanilla extract. Cover and place in refrigerator.
    3. Blue Layer –In a blender combine dairy-free milk and blueberries, blending until smooth. Move liquid to a sealed container and add the remaining chia seeds to the mixture and stir. Cover and place in the refrigerator
  2. Let all 3 layers sit overnight allowing the chia seeds to fully expand and create a pudding-like consistency. NOTE: It often helps to mix the pudding again after the 1st hour being chilled.
  3. Take all 3 chia puddings out and begin to layer each color on top of one another one at a time in a clear glass or bowl.
  4. Feel free to garnish with extra berries leftover and enjoy!

Patriotic Pops (Makes 6 pops)

“Beet” the heat with these healthy pops that include our newest Chia Squeeze flavor, Cherry Beet, to add some tartness to everyone’s favorite frozen treat!

Recipes to Make Your 4th of July Sparkle

Ingredients

Red Layer

White Layer

  •  2 cups non-dairy yogurt (we used So-Delicious Vanilla flavored Coconut Milk yogurt)

Blue Layer

Extra supplies you’ll need:

  • 5 oz paper cups
  • Paper straws or wooden popsicle sticks

Preparation

  1. Red Layer – Blend one Cherry Beet Chia Squeeze with raspberries and strawberries until it reaches a purée consistency. Set aside 6 paper cups, these will be your Popsicle molds. Disperse the red layer equally into all 6 cups and immediately place in the freezer for 2 hours.
  2. White Layer – Once the red layer is frozen, remove molds from the freezer and add any non-dairy yogurt of your choice to the mold to create the middle white layer. When finished adding the second layer, gently add paper straws or Popsicle sticks.  If you decide to use paper straws, snip each straw in half so the stick won’t be too long when placed into the mold. Place pops back in to the freezer for 2 more hours.
  3. Blue Layer – Blend one Wild Raspberry Chia Squeeze and blueberries until ingredients are completely puréed. Remove pops one last time and add the final layer. Place pops back into the freezer and let it sit overnight.
  4. Remove pops when you’re ready to eat. Run the paper cups under warm running water, rotating the cup around for 30 seconds. Carefully twist and pull pop from mold and enjoy!

              

How to Use Chia Seeds

How to Use Chia Seeds

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How to Use Chia Seeds

Have you been wondering how to use chia seeds? Well, the opportunities are endless so we’ve put together some easy and creative ideas!

Chia seeds have been revered by the Maya and Aztec for their amazing energy and healing powers. One tablespoon of chia seeds was considered capable of sustaining a warrior for up to 24 hours. Today, chia is the force behind long distance runners, professional athletes, celebrity chefs and more!

Neutral in flavor, chia seeds can be added to virtually any recipe for a nutritional boost! Just one tablespoon of chia provides 2430mg Omega-3s, as well as 16% of your daily recommended value of fiber, protein and more! In a gram for gram comparison, chia has…

  • 8x more Omega-3s than salmon
  • 25% more fiber than flaxseed
  • 2x more potassium than bananas
  • 6x more calcium than milk

According to Janie Hoffman’s The Chia Cookbook, “Chia has unique characteristics that make it a dream ingredient. Just a few tablespoons of the seeds have the potential to transform the texture, lower the calorie count, and enhance the visual appeal of a recipe. Cook with chia and you’ll not only get the benefits of this nutritional power-house, you’ll also delight in sumptuous, flavorful, satisfying foods.”

Here are some simple and delicious (and fun!) ways to use chia seeds below. Enjoy!

How to Use Chia Seeds in Cooking

How to Use Chia Seeds

Photo by: SimplyQuinoa.com

According to The Chia Cookbook, “Chia may look like the other seeds in your spice rack, but it’s best to think about this member of the mint family (its botanical name is Salvia Hispanica) as a food rather than a garnish or flavoring. In fact, chia is a whole food, and its qualities are distinctly different from anything else in your cupboard.” Unlike flaxseeds, chia does not need to be ground in order to benefit from the nutrients. However, keep in mind that both whole and ground chia are nutritiously the same.

Chia as a flour substitute

Milled chia is a great substitute for all-purpose flour in a variety of recipes. Use milled chia to thicken soups, mix it with bread crumbs to coat chicken or fish, or use it as a flour replacement in baking! You can even mill your own chia at home with a coffee grinder!

Chia as an egg substitute

Chia eggs” are probably one of the best ways to use chia in cooking or baking! When chia is hydrated to the right consistency, it forms a gel that’s as thick and smooth as an egg. This makes it a perfect egg replacement in baking, an excellent binder in recipes like meatballs, or an egg “extender” for frittatas and omelets. To replace one large egg, combine one tablespoon of chia seeds with three tablespoons of room-temperature water. Whisk together and let sit until it forms into a gel.

Tip: think beyond water! Using juice, broth, almond, coconut or dairy milk to hydrate the chia will add more flavor to whatever dish you’re creating. Always be sure to use room-temperature gels! Cold liquids can make the gelling process take longer.

More ways to use chia gel

For smoothies, cocktails, and soups, use a thin chia gel by whisking together 2 tablespoons of chia seeds with 1 cup of room-temperature water. More ideas for that are below!

For condiments, dips, salad dressings, sauces, and egg dishes, use a thick chia gel by whisking together 1 tablespoon of chia seeds with 3 tablespoons of room-temperature purified water.

How to Use Chia Seeds in Baking

How to Use Chia Seeds

Photo Credit: The Chia Cookbook

According to The Chia Cookbook, replace up to one-quarter of the flour called for in a recipe with milled chia. This will give your baked goods a healthy makeover, raising their fiber, protein and Omega-3s.

When using chia gel to replace an egg in baking, it will add water to your recipe, which can result in slightly moister baked goods. Try adding chia to your next loaf of banana bread! If you’re aiming for a drier texture, simply add a few minutes to the baking time to allow the excess liquid to evaporate.

How to Use Chia Seeds- Chia Pudding

How to Use Chia Seeds

Photo Credit: Earthy Andy


How to Use Chia Seeds

Photo Credit: Earthy Andy

Chia pudding might be one of the most traditional ways to use chia. It’s so easy to make, we can see why! A creamy chia pudding makes a wonderful breakfast that’s packed with Omega-3s and complete protein to keep you energized throughout the day. Similar to chia gel, combine 1/2 cup of chia seeds with 2 cups milk of choice. Add in your choice of sweetener, extracts or spices; whether it’s cinnamon, vanilla, honey, maple syrup, etc. the opportunities are endless! Whisk all ingredients together, let sit overnight in the refrigerator, and wake up to a beautiful breakfast the next day (makes 4 servings)! Top with fresh fruit or layer it with granola to make a beautiful parfait.

How to Use Chia Seeds

Photo Credit: Nads Healthy Kitchen

It can also double as a healthy, fiber-packed dessert! Download our Ultimate Guide to Chia Pudding e-book for more recipe ideas and inspiration!

How to Use Chia Seeds in Drinks

How to Use Chia Seeds

Photo Credit: The Chia Cookbook


How to Use Chia Seeds

Photo Credit: The Chia Cookbook

Chia is a delightful way to add a nutritional boost to your shakes, smoothies or cocktails! Tip: be careful not to add dry chia seeds to your drinks, as it may cause further thickening. When chia seeds are fully hydrated, they won’t cause further thickening to the beverage to which you add them. For best results, use chia gel in smoothies, shakes and cocktails.

How to Use Chia Seeds as a Garnish

How to Use Chia Seeds

Photo Credit: The Chia Cookbook

Chia seeds are wonderful for garnishing any meal! Add a visually pleasing contrast by sprinkling chia seeds over curries and soups! Sprinkle 1-2 teaspoons on top of a salad to give it a nice crunch. Whisk chia into your yogurt or sprinkle it on your ice cream. Spread some on top of a bagel with cream cheese, or mix them into a stir-fry or pasta sauce. Mixing chia into condiments like ketchup, mustard, mayonnaise, salsa, guacamole, relish and vinaigrettes will make them go farther, increase their nutrients, and cut their fat and calorie content! Plus, by adding volume to condiments and dressings, chia can also help you consume less sugar, a common ingredient in prepared foods. The opportunities are truly endless!

How to Use Chia Seeds for Your Work Out

As mentioned above, chia seeds are a wonderful source of complete protein. A complete protein (or whole protein) is a source of protein that contains an adequate proportion of all nine of the essential amino acids necessary for the dietary needs of humans. To make the most of your workout, aim to eat a chia protein shake within an hour after your workout. This can help reduce inflammation as well as build and repair muscle tissue.

How to Use Chia Seeds

Photo Credit: OhSheGlows.com

Chia seeds are also an excellent way to stay hydrated! When chia seeds are placed in water, they can swell up to 12x their normal size.  This means that you’ll reap the benefits of that additional H2O when you eat them, thus helping you stay hydrated for a longer period of time.

Chia seeds are often used by runners to avoid leg cramping and reduce inflammation and joint pain!

How to Use Chia Seeds for Beauty 

How to Use Chia Seeds

Photo Credit: HelloGlow.com

A diet rich in healthy fatty foods can help you achieve beautiful hair, skin and nails. In addition to eating chia seeds for their Omega-3 benefits, you can place them directly onto your hair and skin for added benefits! Incorporate them into your next face mask, like this Chia Green Tea Face Mask for an ultra hydrating and energizing lift to your skin!

How to Use Chia Seeds

Photo Credit: TheFreeSpirited.co

Or combine them with hydrating ingredients like aloe and honey to create this ultra luxe leave-in hair treatment.

Who knew such a tiny little seed could be utilized in so many magical ways! We hope you found this guide useful and would love to hear your thoughts! Do you have any tips and tricks on how to use chia seeds? Email us your ideas at info@mammachia.com! We are looking forward to hearing from you!

The Ultimate Guide to Chia Pudding

The Ultimate Guide to Chia Pudding!

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The Ultimate Guide to Chia Pudding | Mamma Chia blog

Are you new to incorporating chia into your meals or stumped as to what to create next with your chia seeds? We are here to help you out! We’ve put together The Ultimate Guide to Chia Pudding, highlighting our simplistic in-house recipes along with decadent chia seed masterpieces from our favorite bloggers. Seed Your Soul with recipes that are beginner friendly, using minimal ingredients, as well as intermediate recipes for those who enjoy playing with food art. Grab a bag of Mamma Chia Organic Chia Seeds and explore the possibilities with this neutrally flavored, but highly nutritious seed. Who knows, you might just stumble upon your very own chia-licious recipe!  For more amazing recipes scroll to the bottom and download the full e-book, The Ultimate Guide to Chia Pudding. Get creative and enjoy!

1.Coconut Chia Rainbow Parfait | @earthyandy

Ultimate Guide to Chia Pudding

2. Mango Tumeric Chia Pudding | @willfrolicforfood

Ultimate Guide to Chia Pudding

3. Cake Batter Chia Pudding | @edibleash

Ultimate Guide to Chia Pudding

4. Carrot Cake Chia Pudding | @blueberrysmoothies

Ultimate Guide to Chia Pudding

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A Chiarrific Memorial Day!

A Chiarrific Memorial Day!

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Memorial Day is almost here — can you believe it? As the unofficial kick-off of summer, we tend to overindulge on summery classics that aren’t the healthiest for us (hot dogs and ketchup anyone?). We wanted to share some of festive classics with a slightly healthier (and chiarrific!) twist, all while still staying true to the red, white and blue!

A Chiarrific Memorial Day | Mamma Chia Blog

Cheesecake Filled Strawberries With Chia

Cheesecake Filled Strawberries With Chia

Ingredients:

  • 24 large, fresh organic strawberries
  • 1 (8oz) package organic cream cheese, room temperature or softened slightly
  • ½ cup organic powdered sugar
  • 1 tsp organic vanilla extract
  • 1 1/2 tsp lemon juice
  • 2 tsp finely grated lemon zest
  • 2 Tbsp organic white chia seeds
  • ½ cup fresh blueberries

Preparation:

  1. Wash your strawberries, then cut the stems from the strawberries, so the strawberries can sit cut-side down.
  2. On the opposite side of the strawberrry, cut an”X” from the tip down, being careful not to cut all the way through.
  3. Mix the cream cheese, powdered sugar, vanilla, lemon zest and lemon juice in a bowl until soft and fluffy.
  4. Gently open up each strawberry and pipe the filling inside using a pastry bag or plastic sandwich bag with a star piping tip.
  5. Sprinkle with chia seeds and top with a blueberry. These are best served after the strawberries have been chilled for at least an hour.

Dressed Up Deviled Eggs With Chia

Dressed Up Deviled Eggs With Chia

Dressed Up Deviled Eggs With Chia

Ingredients:

  • 12 organic, cage free eggs
  • 1/3 cup organic Greek yogurt
  • 1 Tbsp organic mayonnaise
  • 1 Tbsp organic Dijon mustard
  • 1 tsp kosher salt
  • 2 Tbsp organic black chia seeds
  • 2 tsp organic vinegar
  • 2 cups boiling water
  • 1 tsp natural, plant-based red food coloring of choice
  • 1 tsp natural, plant-based blue food coloring of choice

Preparation:

  1. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
  2. Drain eggs and place back in saucepan.  Make an ice bath and let sit for 15 minutes.  This will allow the eggs to easily peel.
  3. Peel and cut your hard boiled eggs (make sure they are cooled down), placing yoke in a bowl.
  4. For the red dye, combine 1 cup boiling water with 1 tsp. vinegar and 1 tsp. red dye in a medium bowl. For the blue dye, combine 1 cup boiling water with 1 tsp. vinegar and 1 tsp. blue dye in another medium bowl.
  5. Place 4 eggs in the red dye bowl, and another 4 eggs in the blue dye bowl. Let sit for 10 minutes, remove and then pat dry. We recommend repeating this step to ensure brightly colored, vibrant eggs.
  6. In a separate mixing bowl, mix together egg yolks, Greek yogurt, mayonnaise, and salt. Scoop into eggs, or pipe them using a pastry bag or zip-top bag with a piping tip
  7. Sprinkle with chia seeds and paprika (if desired). Enjoy!

Red, White and Blue Sangria With Chia

Red, White and Blue Sangria With Chia

Red, White and Blue Sangria With Chia

Red, White and Blue Sangria With Chia

Ingredients:

  • 1/3 cup organic turbinado sugar
  • 2 cups organic blueberries, divided
  • 1 cup loosely cut organic strawberries
  • 1 bottle (750 ml) rosé
  • 1/2 cup bourbon
  • 2 Tbsp. Grand Marnier
  • 1/3 cup Blackberry Hibiscus Vitality Beverage
  • 3 cups sliced fruit: we used peaches, lemon, and strawberries

Preparation:

  1. In a small bowl, combine 1/3 cup turbinado sugar with 1/3 cup hot water to create a simple syrup.
  2. Pour simple syrup into blender, add 1 cup blueberries and blend until smooth. Pour mixture directly into pitcher (option to strain out solids to extract as much liquid as possible before pouring into pitcher).
  3. Pour the remaining blueberries into the pitcher, along with the cut strawberries. Then add the bottle of rosé, bourbon, Grand Marnier, Blackberry Hibiscus and sliced fruit.
  4. Stir and place in the refrigerator to chill for at least 2 hours before serving. Enjoy!

 

Berry Chia Yogurt Pops

Berry Chia Yogurt Pops

April 14, 2016
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Summer is right around the corner and the weather is already heating up! Chill out with these 5-ingredient Berry Chia Yogurt Pops that are so simple to make you wont’t even break a sweat!

Blackberry & Wild Raspberry Yogurt Pops

Ingredients:

Blackberry & Wild Raspberry Yogurt Pops

 

Directions:

  1. Blend the blackberries in a food processor or blender until it reaches a puree-like consistency.Blackberry & Wild Raspberry Yogurt Pops
  2. Grab a large bowl and pour the blackberry puree in. First, add the 2 tablespoons of organic honey and 1 Wild Raspberry Chia Squeeze with the blackberry puree. Next, add you vanilla yogurt being mindful to barely mix with the berries to create a marbled design when the Popsicle is finished.Blackberry & Wild Raspberry Yogurt Pops
  3. Fill your Popsicle molds with the completed mixture and stow away in your freezer overnight.Blackberry & Wild Raspberry Yogurt Pops
  4. Crack open the freezer, pull out a pop, and enjoy!Blackberry & Wild Raspberry Yogurt Pops

Inside Look: Chia Vitality Bar – Peanut Butter & Sea Salt

Inside Look: Chia Vitality Bar - Peanut Butter & Sea Salt

April 14, 2016
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Have you tried our NEW Chia Vitality Bar with only 4g of sugar? Each Organic Chia Vitality Bar delivers 1000mg of Omega-3s, protein, and fiber along with a subtle 4 grams of sugar, making it the perfect bar to power your soul’s purpose. In the infographic below, we break down the ingredients of our Peanut Butter & Sea Salt flavor, blended with creamy peanut butter with just the right amount of savory sea salt to create a tasty, anytime snack! Enjoy!

4_gram_Sugar_info

 

Looking for some more Chia Vitality Bar information? Look no further than our Chia Vitality Bar Infographic:

  • Almonds
    • 1 handful = 20% of our daily protein
    • Grab a scoop of tasty almonds! Just 1/4 cup provides 11% of your daily fiber.
    • How seed-sational! Almonds are not considered a nut but are actually a part of the seed family; technically making them relatives to chia seeds.
  • Peanuts
    • 1 acre if peanuts can make 30,000 peanut butter sandwiches. That’s nutty!
    • Did you know that peanuts are actually a legume? They’re related to beans and lentils making them another great source of plant-based protein.
  • Peanut Butter
    • Pile on that peanut butter! With just 2 tbsp. you’ll consume 8 tasty grams of protein.
    • Did someone say peanut butter chia time? About 90% of American households enjoy peanut butter, which pairs deliciously with homemade chia jam!
    • Hey there peanut butter lover! Did you know Californain’s consume the most peanut butter over other states!
  • Quinoa
    • Quinoa has 4x more iron than brown rice and 2x more dietary fiber than white rice.
    • Get chi-atta here! Quinoa is not actually a grain. It’s a seed related to beets and spinach.
  • Sorghum (Sawr-guh m)
    • Hosting a movie night? Kick back and pop some sorghum. It’s similar to regular popcorn, but smaller in size.
    • Sorghum? It’s a gluten-free grain that is a popular ingredient in many snack foods.
    • While 49% of sorghum worldwide is consumed, the remaining 51% has other uses like fuel, industry, and livestock feed.
  • Organic Agave
    • Move over honey! Agave is vegan-friendly & a great substitute in baking recipes.
    • Agave is a low glycemic plant meaning that the carbohydrates won’t cause an unhealthy spike in blood sugar. You’ll also avoid the “sugar rush” side effects caused by other sweeteners.
    • Aztecs not only used agave for nourishment, but also incorporated it in ancient healing remedies.
  • Chia Seeds
    • In Aztec days, this “superfood” was so super that it was often used as currency.
    • Stay hydrated and fueled. Chia seeds can absorb more than 12 times their weight in water, making them popular for endurance activities.
  • Sea Salt
    • Larger crystals and a saltier taste help you reduce your sodium intake.
    • Essential for maintaining a balance of electrolytes in your body, sea salt contains approximately 80 elements and minerals.
    • Pure sea salt retains all the essential elements from the sea including magnesium, calcium, potassium, iron, zinc, and iodine.

Grateful Greens Smoothie Bowl

Grateful Greens Smoothie Bowl

April 14, 2016
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We are celebrating the first week of spring with this tasty green smoothie bowl packed with refreshing fruit, veggies and a splash of our Magical Chia & Greens beverage! Fire up that blender, grab a bowl, pile on toppings, and enjoy this green goodness we had to share!

Grateful Greens Smoothie Bowl | Mamma Chia

Grateful Greens Smoothie Bowl | Mamma Chia Blog

Ingredients:

Smoothie Bowl Base:

  • 1 organic pineapple spear
  • 1 large organic banana
  • 1 small organic lime wedge w/skin
  • 1 peeled organic tangelo or small orange
  • 1 tbsp organic agave nectar
  • 1 cup organic spinach
  • 1/4  cup Organic Chia & Greens – Grateful Greens
  • 1 1/2 cup ice (add more if base is not thick enough)

Smoothie Bowl Toppings:

  • organic pineapple
  • organic strawberry
  • organic banana
  • shredded organic coconut
  • Mamma Chia Organic White Chia Seeds (of course!)
  • add anything your taste buds desire and be creative!

Directions:

  1. Combine all smoothie bowl base ingredients into the blender, adding ice last
  2. Blend until your ingredients have reached a thick consistency
  3. Pour smoothie bowl base into a bowl and add your favorite toppings!

Enjoy!

National Chia Day

National Chia Day

April 14, 2016
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It’s the most MAGICAL day of the year — National Chia Day! Mamma Chia has officially designated March 23rd as National Chia Day with the registrar of National Day Calendar! This day recognizes the tiny, yet powerful chia seed that has earned its reputation as being one of the MOST nutrient-rich foods on the planet! Revered by the Maya and Aztecs for their amazing healing powers and natural energy, chia seeds have become a trusted staple for people around the world and can be enjoyed in many foods and beverages!

Want to join the celebration? Here’s some fun & simple ways to celebrate #NationalChiaDay…

1. Post a chia-related photo on your social media channels and tag @MammaChia #NationalChiaDay on March 23rd. It can be a recipe, chia-related facts, your favorite Mamma Chia products… the list goes on! Start your day with our Chia Granola Clusters, power through the day with our Chia Vitality Bars, or enjoy any of Chia Beverages at any time. Celebrate every meal by adding chia!

2. Share our Chia Facts Infographic below to spread the Magic of chia!
National Chia Day | Mamma Chia

Embed this Infographic On Your Site


3. Create this delicious Chia Berry Shake from Janie Hoffman’s The Chia Cookbook (recipe below)!Celebrate Mamma Chia's #NationalChiaDay with this delicious Chia Berry Shake
Ingredients

  • 2 tablespoons black or white Mamma Chia organic chia seeds
  • 1 cup purified water
  • 2 cups organic frozen mixed berries (such as blackberries, blueberries and marionberries), plus more for garnish (optional)
  • Pinch of organic ground cardamom
  • 1 cup plain unsweetened almond milk
  • 2 tablespoons agave nectar or honey
  • 2 teaspoons pure vanilla extract
  • 1/2 organic Hass avocado

Directions

  1. In a liquid measuring cup or small bowl, whisk together the chia seeds and water and let stand for about 20 minutes (makes about 1 1/8 cups chia gel).
  2. Place the chia gel, frozen berries, cardamom, almond milk, agave nectar, vanilla, and avocado in a blender.
  3. Cover and blend on high until thick and creamy.
  4. Pour into two glasses. Garnish with additional berries and serve immediately. Enjoy!

Creamy Breakfast Chia Pudding by Amie Valpone

Creamy Breakfast Chia Pudding by Amie Valpone

April 14, 2016
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My journey to “Eating Clean” started over a decade ago when I was suffering from a dozen health issues and doctors couldn’t figure out what was wrong with me. After being on a cocktail of drugs and losing hope, I have learned how to heal my body from numerous illnesses including Lyme disease to Hypothyroidism and C.Diff colitis. I started my website, TheHealthyApple.com to help anyone suffering from everyday minor symptoms such as a headache and bloating to chronic illness and autoimmune disease. I soon realized I wasn’t the only person suffering and there were others out there who needed healthy recipes that didn’t taste like cardboard! I learned how to get my body working FOR me- not against me. Instead of treating symptoms, I learned how to find the underlying imbalances in my body that were making me feel sick.

My hope is that my new book, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, helps change lives and gives you hope that you can get to the root cause of any symptom by eating and living a clean lifestyle, which means removing chemicals in our food and our environment on a daily basis so we are lowering our body burden. Something I learned for myself, that doctors didn’t tell me (and I’ve been to over 500 doctors) was that nothing changed until I started to clean up my food and my environment (personal care products, cleaning products and beauty products) because our skin is our biggest organ! I never realized how important it is to look not just at what we are putting in our bodies but also what we are putting on our bodies, as well. I also realized that I had to put my health in my own hands and be my own doctor to navigate through the world from illness to wellness and vitality!

In my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, I talk about how to start cleaning up your food and your life from chemicals and toxins that are in our everyday lifestyles from our food to our cleaning products. Detox is not what you think. In this book I outline what you need to do to detox your body on a daily basis and how to eat clean to support your overall health. I want to show you that eating clean feels amazing- not because you should, but because once you see life this way, you’ll never go back. There’s not a processed cupcake I’d eat to give up for how incredible I feel and if more people realized what an important role they play in their own health, they could change the quality of their life forever.

This cookbook is filled with over 200 plant-based recipes that are free of gluten, dairy, soy, refined sugar, eggs, white flours, peanuts and other inflammatory ingredients. No xanthan gum, no binders, no fake ingredients- all pure, whole anti-inflammatory foods such as chia seeds, walnuts, ground flaxseeds and more. Here’s a fun recipe from my cookbook that can be served as a quick and easy breakfast that can be made the night before (for busy weekday mornings) or served for a lazy Sunday morning brunch. Enjoy! Xo


For a grain-free breakfast packed with anti-inflammatory omega-3 fatty acids and protein, you can’t beat chia. This makes an easy, no-cook breakfast for a weekday morning.

Creamy Breakfast Chia Pudding by Amie Valpone

 

Ingredients:

  • 1⁄4 cup Mamma Chia Organic Black Chia Seeds
  • 1 1⁄2 cups water
  • 2⁄3 cup raw cashews
  • 6 large dates, pitted, soaked in water overnight, and drained
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon pure vanilla extract
  • Pinch sea salt

OPTIONAL TOPPINGS

  • 1 cup fresh berries, chopped pineapple, or sliced bananas
  • 2 tablespoons unsweetened cocoa powder or ground cinnamon
  • Handful Amie’s Grain-Free Granola (page 121) or another granola (pages 118 and 122) or Mamma Chia Organic Chia Granola Clusters

Directions:

In a small bowl, combine the chia seeds and water; set aside until the mixture forms a gel, about 20 minutes.

Combine the cashews, dates, cinnamon, vanilla, salt, and half of the chia gel in a high-speed blender. Puree until smooth. Transfer the pureed mixture to a medium bowl and stir in the remaining chia gel. Serve immediately, topped with one or more of the optional toppings, if desired, or store in the refrigerator until ready to serve.

SERVES 4


About the author:

amie-valpone_circleAmie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean Eating’ recipes.  Amie recently healed herself from a decade of chronic pain including Lyme Disease, Polycystic Ovarian Syndrome, Hypothyroidism, Adrenal Fatigue, Leaky Gut, Heavy Metals and much more exhausting thousands of doctors in the country and Mayo Clinic; she shares her story of how Clean Eating  and Detox saved her life and inspires you to Clean up your food, too.  Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, organic, whole foods. Amie’s work appears on Martha Stewart, ABC News, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SELF Magazine, Prevention Magazine, PBS and many others. Visit Amie on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple. Amie’s first cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation & Reset Your Bodywill be in stores nationwide March 8, 2016.

Top 5 Favorite Green Foods to Eat

Top 5 Favorite Green Foods to Eat

April 14, 2016
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Hello March! We’re feelin’ more green than normal this month and we mean it in a good way! Time to start grubbing on the Magic of these power veggies and discover new facts about our top 5 greens to eat! They’ll be sure to keep you extra groovy this month!

Top 5 Favorite Greens to Eat

1. Broccoli

Skip the fruits with this green veggie that’s ready to fill your belly up. One cup of fresh broccoli is equivalent to an orange, giving you your full daily serving of vitamin C! Broccoli, just like chia seeds, are high in fiber and it just so happens our new Chia & Greens beverages contain the two! So grab a bottle, drink up and get a double whammy of both nutrient packed foods!

2. Kale

Kale Yeah! This power green is great source of alpha-linoleic acid (ALA), an omega-3 fatty acid, which is essential for brain health. Did you know most of the kale in the U.S is grown in California? No wonder we’re nicknamed Kale-ifornia!

Throw together a quick kale salad to keep you sustained throughout the day. Kale and Honeycrisp Apple Salad: 2 handfuls of Kale, half of a honeycrisp apple diced, 1 tbsp dried cranberries, 1 tbsp feta cheese, 1 tbsp pumpkin seeds, add any dressing of your choice.

3. Cucumber 

Be “cool as a cucumber” with this refreshing snack. This veggie may not be considered a power green, but its special powers have us wanting more, which is why this veggie is on our top 5 list. Don’t drink enough water during the day?  Crunch on some cucumber slices to hydrate your soul since they’re made up of 95% water, keeping you full and kicking any hunger cravings to the curb!

Kick back and relax with this light and easy salad from The Fresh Find! Tomato, Cucumber, and Mint Salad: 2 medium cucumbers, 3 roma tomatoes, 1/2 small onion, 1/2 medium avocado, 1 handful of mint, 1 tbsp olive oil, 1 tbsp red wine vinegar.

4. Spinach

With Kale taking the current spotlight in the “power green” category, nutrient-rich spinach is often left in the dark. This leafy green is exceptionally beneficial for our vegan and vegetarian friends, as it is high in niacin, zinc, protein, fiber, vitamins C, A, E and K, thiamine, vitamin B6, folate, calcium, magnesium, iron, potassium and copper. Wow! This soft and flavorful green is a wonderful addition to any smoothie, juice, or salad!

Sauté a handful of spinach in a pan with a small drizzle of olive oil, and you’ve got a nutritious and delicious side dish. Add 1 Tbsp. of chia seeds for even more added nutrients!

5. Swiss Chard

It’s evident how nutritious this plant is by its bright-colored stalks and dark green leaves! The high fiber content in this plant (4g in 1 cup of cooked chard) is perfect for aiding digestion, as well as regulating blood sugar levels and improving overall colon health.

Incorporate swiss chard into your next smoothie with this simple and tasty recipe! Swiss Chard and Mango Smoothie: blend 1 cup of swiss chard with 1 cup frozen mango, ½ cup water, ½ cup ice, 1 lime wedge, and fresh squeezed juice of ½ an orange. Enjoy!

Chocolate Raspberry Chia Pudding

Chocolate Raspberry Chia Pudding

April 14, 2016
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Aristotle once said, “Love is composed of a single soul inhabiting two bodies.” This Valentine’s Day, drop that box of chocolates and give your sweetheart something good for the body and soul! Our decadent Chocolate Raspberry Chia Pudding is full of heart-healthy Omega-3s and protein to satisfy any chocolate craving for this special day. The best part? This dessert has no added sugar and tastes absolutely amazing! It is sure to surprise and delight your sweetheart’s soul. We promise 🙂

Photo Feb 03, 4 05 39 PM

Photo Feb 03, 5 24 29 PM

Ingredients:

  • 6 Tbsp Mamma Chia organic chia seeds
  • 2 cups organic non-dairy milk
  • 6 large squares organic dark chocolate (at least 60% cacao)
  • ½ cup fresh organic raspberries + 6 to decorate

Directions:

  1. Place raspberries and 1 cup of non-dairy milk in blender and puree until smooth. Pour the mixture into a glass jar and add 3 Tbsp. of Mamma Chia organic chia seeds. Stir well with a spoon, or if your jar has a lid, shake well until all of the seeds are evenly covered  in the raspberry liquid. Cover with a tight lid and and place in the refrigerator.
  2. Place 4 chocolate squares into a microwave safe bowl and microwave in 30 second increments, stirring in between, until chocolate is fully melted. If a microwave isn’t available, melt the chocolate over low heat on the stove. Be sure to place chocolate in a heatproof bowl that fits snugly over a pot of barely simmering water (or put the bowl directly in a wide, shallow skillet of barely simmering water). Stir occasionally until the chocolate is melted and smooth; remove it from the heat. Add 1 cup of non-dairy milk and whisk until combined.
  3. Once the chocolate mixture is cool, pour it into a glass jar and add 3 Tbsp. of chia seeds. Stir well with a spoon, or if your jar has a lid, shake well until all of the seeds are evenly covered in the chocolate liquid.
  4. Keep the raspberry and chocolate chia seed mixtures in the fridge overnight for at least 4 hours.
  5. Layer the chocolate and raspberry chia pudding into 2 small dessert glasses.
  6. Chop the remaining 2 squares of dark chocolate and use to decorate the chia pudding. Top with 2-3 fresh raspberries and enjoy!

Coconut Yogurt Parfait

Coconut Yogurt Parfait by Connor Haris

April 14, 2016
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Happy Healthy New Year!

This chia-licious Coconut Yogurt Parfait is a fun way to fuel up and get back on track with our 2016 health goals. Big thanks to our favorite male vegan Instagrammer @connorharis for inspiring us with this beautiful creation! Who knew healthy eating could look good and taste even better!?

Coconut Yogurt Parfait | Mamma Chia

Ingredients:

Instructions:

  1. Create your chia seed gel by simply mixing 1/3 cup of chia seeds with 8 oz. of water + a tablespoon of any added sweetener you prefer (or 8 oz. milk of your choice for chia pudding), let it sit aside for 15 minutes to let the chia seeds soak and expand into a pudding like consistency.
  2. Gather your other ingredients and begin to layer your parfait in any order you desire.
  3. Dig in and enjoy!

About the author: 

Connor_Circle

Connor Haris is a teen food Instagrammer who started his health journey at the age of 13 after facing multiple life threatening diseases and mental issues. Connor created his YouTube channel and Instagram to document his journey and share his experiences with his followers. Connor’s Instagram @connorharis has reached an audience of over 13 thousand and growing, and his YouTube channel has over 100 thousand views.

“I want to give people hope that living a healthy and compassionate lifestyle is not just possible for all ages but is also an extraordinary and vibrant way of living.”  

Tart Cherry Chia Mimosa

Tart Cherry Chia Mimosa

April 14, 2016
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Kick off 2016 with vitality, energy and strength! This Tart Cherry Chia Mimosa, found in Janie Hoffman’s The Chia Cookbook, is a delightfully tasty way to ring in the New Year with protein, fiber and Omega-3’s to boot!

Tart Cherry Chia Mimosa

Ingredients:

  • 6 oz. (3/4 cup) organic, 100% tart cherry juice
  • 1 oz. (2 Tbsp.) St. Germain
  • 1 oz. (2 Tbsp.) seltzer water or club soda
  • 2 Tbsp. black or white Mamma Chia organic chia seeds
  • 8 oz. (1 cup) Champagne or sparkling white wine, well chilled

Directions:

  • In a large liquid measuring cup, whisk together the tart cherry juice, St. Germain, seltzer, and chia seeds and let stand for about 20 minutes.
  • Chill well, then whisk again before using (makes about 1 cup cherry-chia gel).
  • Pour the chilled cherry-chia gel into champagne flutes. Top with Champagne or sparkling white wine and gently stir.
  • Serve immediately along with a cocktail stirrer to evenly distribute chia as it’s being enjoyed.
  • Serve in your best glassware and remember to stir before serving.
  • Serves 4. Enjoy!

Vegan Buckwheat Pomegranate Pancakes

Vegan Buckwheat Pomegranate Pancakes

April 14, 2016
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This delightful breakfast for chia-mpions will be sure to fill your hungry belly! Thanks to one of our favorite vegetarian Instagrammers groundedgoddesskitchen for showing us how to create these scrumptious Vegan Buckwheat Pomegranate Pancakes – a chia-licious breakfast recipe for every soul to enjoy!

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I love making this buckwheat pancake recipe on weekends and adding whatever I have on hand. This time, I added pomegranate seeds, unsweetened coconut, raw almond butter and an extra dash of cinnamon. They’re hearty but light and not too sweet. I hope you’ll love them as much as I do!

INGREDIENTS:  (Recipe serves 1 – feel free to double or triple if making for others.)

For Batter:

  • 1/3 cup buckwheat flour
  • ½ cup unsweetened almond milk
  • 1 tbsp Mamma Chia Organic Black Chia Seeds
  • 1 scoop vanilla plant based protein powder
  • ½ tsp baking soda
  • Nutmeg, to taste
  • Cinnamon, to taste

DIRECTIONS:

  1. Simply mix the listed ingredients together to create your batter, letting it sit for 3-5 minutes while your non-stick skillet is warming up.
  2. Once non-stick skillet is warm, add your batter and cook for 2-3 minutes. Make sure to add the banana slices in before flipping. You’ll know they’re ready to flip once bubbling and the bottom edges start to brown. After cooking for another minute or so (once flipped), they’re ready!

Enjoy!


About the author:

GroundedGoddessKitchen(circle)

Jess Meltzer is a twenty-something California girl new to NYC. After being raised in a vegetarian household, health + wellness became a larger and larger force in her life post-college. She completed her 200-HR Yoga Teacher Training through Yogaworks last fall, started her Instagram account @groundedgoddesskitchen this spring and is now working in Dumbo, Brooklyn as mindbodygreen‘s Social Media Manager. She’s living her dream life, and then some.

Chocolate Chip Peppermint Cookies

Chocolate Chip Peppermint Cookies

April 14, 2016
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by Summer Dean

cookies_blog

 

Ingredients:

  • 1/2 cup ground flax seed
  • 1 cup vanilla protein powder
  • 8 oz. applesauce
  • 1 Tbsp. chia seeds
  • 1 tsp. peppermint extract
  • 1 cup chocolate chips

Directions:

Preheat oven to 350°F. Mix together the ground flax seed, protein powder, applesauce, chia seeds, peppermint extract and 1 cup chocolate chips. Form small balls. Squish each ball with a fork, sprinkle with crushed peppermint. Bake for 10 minutes. Serve… Enjoy!

Raspberry Chia Ice Cream

Raspberry Chia Ice Cream

April 14, 2016
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by Jane Reid

Ice Cream

 

Ingredients:

  • 2 Cups Almond Milk
  • 1 Cup Raspberries
  • Pinch of Ground Cardamom
  • Liquid Stevia
  • 1/c Cup White Chia Seeds
  • Chocolate Syrup

Directions:

Blend almond milk, raspberries, cardamom together and add liquid Stevia to taste. Stir in white chia seeds and chill for 2 hours stirring every 30 mins. Freeze and serve with chocolate sauce.

Chia Snickerdoodle Bites

Mamma Chia Bottles as Kitchen Decor by The Resource Girls

April 14, 2016
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Is there anything more magical than the warm and inviting smell of snickerdoodle cookies? We think not 😉

We’re thrilled to share our healthy take on this cinnamon-sugar holiday classic! These vegan Chia Snickerdoodle Bites are just as soft, chewy and tasty as the classic recipe – we promise! The secret ingredient? Chia, of course! When chia is hydrated to the right consistency, it forms a gel that’s as thick and smooth as an egg. That makes chia a perfect egg replacement in baking! To replace one large egg, combine one tablespoon chia seeds with three tablespoons of room-temperature purified water. You’ll see just how Magical chia can be after tasting these yummy treats!

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Ingredients

Cookies:

  • ½ cup room-temperature organic vegan butter (we used Earth Balance!)
  • ¾ cup organic white granulated sugar
  • ½ tsp. organic vanilla extract
  • 2 “chia eggs” (2 Tbsp. Mamma Chia Organic White Chia Seeds + 6 Tbsp. room-temperature purified water)
  • 1¾ cup organic unbleached all-purpose flour
  • 1 tsp. cream of tartar
  • ½ tsp. baking soda
  • ¼ tsp. pink Himalayan salt

Coating:

  • 2 Tbsp. organic white granulated sugar
  • 2 tsp. organic ground cinnamon

Instructions 

  1. In a small bowl, whisk together the chia seeds and water and let stand for about 20 minutes until a gel forms. This creates the “chia eggs.”
  2. Preheat oven to 400°F.
  3. Place the butter and sugar in a medium mixing bowl. Using a hand-held electric mixer (or stand mixer), beat on medium-high with the whisk attachment until light and fluffy, about 2-3 minutes. With mixer on medium speed, add in “chia eggs” and vanilla extract and beat until fluffy again, scraping the sides as necessary.
  4. Combine the flour, cream of tartar, baking soda, and salt in a medium mixing bowl and mix well. Add to the wet ingredients and gently stir in with a large spoon until everything is mixed well.
  5. Combine the 2 Tbsp. sugar and 2 tsp. cinnamon in a medium bowl. Take 1 Tbsp. of dough and roll in your hands to make a smooth ball. Roll the ball in the cinnamon sugar mixture until evenly coated. Place on a baking sheet lined with parchment paper about 2 inches apart.
  6. Bake for 8-10 minutes, until puffy. They should be cracked on the edges, but still very soft.
  7. Let cool for 10 minutes, and enjoy!

Cranberry Cinnamon Chia Whiskey Sour

Cranberry Cinnamon Chia Whiskey Sour

April 14, 2016
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Chia-eers to the holidays!

We are ready to sit down, relax, and celebrate our gratitude this Thanksgiving! What better addition to your turkey dinner than a refreshing Cranberry Cinnamon Chia Whiskey Sour? This Mamma Chia libation combines tart cranberries and lemons with our sweet Cranberry Lemonade Vitality Beverage – that includes all the nutritious benefits of chia seeds for that guilt-free twist to your holiday toast.

whiskey sour shot

Serves 4

Ingredients:

Instructions

  • Add Mamma Chia Cranberry Lemonade, whiskey, cinnamon, lemon juice and ice to a cocktail shaker, shaking vigorously for roughly 30 seconds.
  • Pour into 4 glasses. Tip: do not use the strainer when pouring out to prevent the chia seeds from sticking.
  • Rim each glass with cinnamon and add cranberries, lemon rinds, or cinnamon sticks as an extra garnish if you’d like.

Chia-eers and Happy Thanksgiving!

Lemon Dill Chia Dressing

Lemon Dill Chia Dressing

April 14, 2016
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Did someone say “Healthy Thanksgiving?” One of our favorite vegan bloggers Vegetaryn shows us how to make this tasty Lemon Dill Chia Dressing  a delightful side dish for your Thanksgiving table!


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Chia seeds are awesome, nutritious, and tasty! I love them in my water, on my oatmeal, in a cracker, or on my salad. Chia seeds are pretty much great for anything, and I will be sharing one of my favorite recipes, Lemon Dill Chia Dressing.

INGREDIENTS:

DIRECTIONS:

  1. First, juice 4 Lemons.
  2. Then mix the lemon juice with 3 tbsp. of Apple Cider Vinegar.
  3. Add 1 tsp. of Sriracha to the mix.
  4. Add 1 tbsp. of Mamma Chia’s Organic Chia Seeds.
  5. Let sit over night, covered, in the refrigerator.
  6. The next day add 4 tbsp. of fresh, chopped Dill.
  7. Serve or toss dressing with a salad. Personally, I like to use romaine, tomatoes, cucumbers, & chick peas.

Enjoy!


About the author:

Taryn_circleVegetaryn (www.vegetaryn.com) is a place for people to find resources and inspiration on the journey to creating a healthy lifestyle. Food sustains our planet and all life on it, it nourishes us and should be exciting, social and comforting. Vegetaryn will help you will find new, delicious ways to support your mind, body, and soul with whole, plant-based foods. This website contains free, easy-to-follow recipes, grocery shopping lists, suggestions for eating at restaurants (including fast food), an ask the doctor section and a merchandise shop! Throughout the year a portion of Vegetaryn sales are donated to various organizations, such as, PCRM, Animal Place, and Beagle Freedom Project. To learn more about Vegetaryn, click here

Instagram: @vegetaryn
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Pinterest: https://www.pinterest.com/theVegetaryn/
Twitter: @thevegetaryn

Cinnamon Apple Crumble

Cinnamon Apple Crumble

April 14, 2016
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With the weather finally cooling down here in San Diego, we are officially ready to cozy up for the holidays! There’s no better way to bring the family together than the aroma of a warm apple crumble on a brisk fall day. This Cinnamon Apple Crumble combines the sweet, tart taste of apples with the warm, buttery taste of cinnamon and oats – all with the added nutrients of chia!

 

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Ingredients

Filling:

  • 4 large organic Granny Smith apples (about 3 pounds)
  • 1/4 cup organic sugar
  • 1 organic lemon, juiced
  • 2 tablespoons organic whole wheat flour
  • 1/2 teaspoon organic ground cinnamon

Topping:

  • 1 cup organic whole wheat flour
  • 3/4 cup organic rolled oats
  • ¾ cup Mamma Chia Cinnamon Pecan Granola Clusters
  • 1/2 cup packed organic dark brown sugar
  • 1 teaspoon organic ground cinnamon
  • Pinch sea salt
  • 8 tablespoons (1 stick) cold organic butter, cut into small pieces

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Directions

  • Preheat to 350 degrees F.
  • Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
  • In another large bowl, mix together the flour, oats, granola clusters, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
  • Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.  Cover with aluminum foil when you rotate to prevent topping from burning.

Enjoy!

Tricks to Eating (Healthy) Halloween Treats

Tricks to Eating (Healthy) Halloween Treats

April 14, 2016
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When most folks think of Halloween, they immediately jump to visions of sugary candy with harmful ingredients like high-fructose corn syrup and synthetic dies (yikes!). So how do you trick your little souls into eating healthy treats this Halloween? We’ve put together two fun and tasty recipes that magically hide some very powerful and nutrient-dense ingredients!

Your little ones will love these just as much as their Halloween candy… well, almost.

Chia Boo-Pops

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Makes 8 Boo Pops

Ingredients

Directions

  1. Gently peel the bananas and cut in half.
  2. Insert Popsicle sticks into each banana half.
  3. Dunk the banana halves into the tub of Greek yogurt until fully covered. Quickly roll the yogurt-covered banana in Mamma Chia White Chia Seeds, followed by the coconut shreds. Arrange three chocolate chips onto the banana to create a face.
  4. Place on a baking sheet lined with parchment paper, freeze overnight and enjoy!

 

Protein Mummy Balls

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Makes 12 Mummy Balls

Ingredients

Directions 

  1. In a medium mixing bowl, mix the honey and almond butter together until smooth.
  2. Add the oats, chia seeds, rice crisps, coconut shreds and protein powder and mix together until it forms into a (nearly solid) dough. Roll the dough into 12 balls and place onto a baking sheet lined with parchment paper.
  3. Melt the white chocolate chips and coconut oil on the stove or in the microwave at 30 second increments.
  4. Dunk the balls into the white chocolate mixture and place back onto the baking sheet. Once all have been covered, place in the refrigerator for 30 minutes to set.
  5. Once set, remove the balls from the fridge and use the remaining white chocolate to drizzle on top to “mummify.” While the chocolate is still wet, place mini chocolate chips as eyes.
  6. Return to the refrigerator to set once again for an additional 30 minutes and enjoy!

Have a very Magical and Happy Halloween!

Chia Pumpkin Overnight Oats

Chia Pumpkin Overnight Oats

April 14, 2016
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If you couldn’t already tell, we LOVE pumpkin! What do we love more than pumpkin? Pumpkin with chia seeds, of course! Pumpkin, just like chia, is a Magical superfood loaded with fiber and disease-fighting nutrients like magnesium, potassium, Vitamin C and E. However, the star in this fruit is the abundance of carotenoids! In just one ½ cup serving, you get more than 200% the recommended daily intake of alpha-carotene and 100% of the daily recommended intake of beta-carotene!

What better way to enjoy pumpkin than with a delicious bowl of Chia Pumpkin Overnight Oats? These oats are a tasty and effortless way to benefit from the powerful nutrients of pumpkin and chia. Top with our Cinnamon Pecan Chia Granola Clusters and you’ve got a Magical creation!

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Makes 2 servings

OVERNIGHT OATS

  • 1 cup organic rolled oats (gluten-free oats work great, too!)
  • 1 ½ cups organic milk (we love almond or coconut milk!)
  • 2 Tbsp. Mamma Chia Organic Black Chia Seeds
  • 2 Tbsp. organic honey or maple syrup
  • 2 tsp organic vanilla extract
  • 1 ¼ tsp of pumpin pie spice

PUMPKIN PIE LAYER

  • 1 cup pumpkin purée
  • 3 Tbsp organic honey or maple syrup
  • 1 ¼ tsp pumpkin pie spice
  • ¼ tsp of pink Himalayan salt (to boost flavor)

TOPPINGS

INSTRUCTIONS

  1. Mix ingredients together for overnight oats in a large bowl. Use a whisk to evenly distribute the chia seeds within the oats. Cover with plastic wrap and place in the refrigerator overnight or let sit for a minimum of 4 hours.
  2. Combine ingredients for Pumpkin Pie Layer in a separate bowl and mix well.
  3. In a bowl or mason jar, layer the overnight oats with the pumpkin pie layer on top of each other until desired.
  4. Add desired toppings and enjoy!

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Pumpkin Spice Smoothie Bowl

Pumpkin Spice Smoothie Bowl

April 14, 2016
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Fall is in the air, and if you’re like most of us at Mamma Chia HQ, you love the seasonal flavors of pumpkin, nutmeg and cinnamon! Here in sunny San Diego, the weather has yet to cool down, so we put together this Pumpkin Spice Smoothie Bowl to enjoy the flavors of fall without having to drink something hot! This smoothie bowl is delicious for morning fuel or a delightful dessert to end your day. Enjoy!

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Ingredients:

  • 1/2 cup organic canned pumpkin
  • 1 organic, overripe frozen banana
  • 1 scoop (2 Tbsp.) organic vanilla protein powder
  • 1/2 cup organic milk (we love almond or coconut milk!)
  • 1 tsp. pumpkin pie spice

Toppings:

INSTRUCTIONS

  1. Blend ingredients together until smooth.
  2. Pour into a bowl and decorate with toppings as desired!

Enjoy!

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Strawberry Coconut Chia Popsicles

Strawberry Coconut Chia Popsicles

April 14, 2016
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Big Mamma Chia thanks to our pals at Pura Vida Bracelets for this Magical chia-spiration!

Who knew popsicles could be good for you? Hold onto what’s left of summer with these super easy and protein-packed pops.

PVBlog

Ingredients:

Makes 10 servings
2 cups unsweetened coconut milk
4 tablespoons Mamma Chia organic chia seeds
1½ cups diced strawberries
1/2 cup shredded coconut
2 tablespoons honey (more or less depending on taste)

Directions:

1) Combine all the ingredients in a bowl with a spout (makes pouring easier).

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2) Stir until the chia seeds are evenly spread throughout mixture.

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3) Refrigerate for 4 hours or until the chia seeds begin to expand.

4) Pour the mixture into popsicle molds (or plastic cups with a popsicle stick inserted in the middle) and freeze overnight.

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5) Enjoy a healthy sweet treat whenever you need a cool dose of summer!

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Recipe via A Happy Food Dance

Blog post via Pura Vida Bracelets

Raspberry–Chia Dressed Arugula Salad with Mint and Almonds

Raspberry–Chia Dressed Arugula Salad with Mint and Almonds

September 4, 2015

Looking for the perfect salad for your end of the summer BBQ? Try this fresh recipe!

raspberry-chia dressed arugula salad

SERVES 4

Ingredients:
1/2 cup freshly brewed jasmine green or white tea, at room temperature
2 tablespoons freshly squeezed lemon (from about 1 small lemon)
2 tablespoons extra-virgin olive oil
1 teaspoon honey or agave nectar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1 (6-ounce) package fresh raspberries
1/4 cup Mamma Chia organic white chia seeds
5 cups firmly packed fresh baby arugula (about 5 ounces)
1/2 large English cucumber, unpeeled, and thinly sliced
1/3 cup extra-thinly sliced red onion
1/4 cup chopped fresh mint
3 tablespoons sliced natural almonds, toasted

Directions:
Place the tea, lemon juice, oil, honey, pepper, salt, and 1/4 cup of the raspberries in a blender. Cover and puree. Pour into a small bowl, stir in the chia seeds, and let stand for about 20 minutes. (Makes 1 1/8 cups raspberry-chia dressing.)

Toss together the arugula, cucumber, onion, and mint in a large bowl. Transfer salad to individual plates or bowls. Taste the raspberry-chia dressing and adjust seasonings. Sprinkle salad with half of the dressing, the remaining raspberries, and the almonds.